- Apr 30, 2018
- 234
- 209
Thought I'd share.
No smoking on this one. But you could use a smoked and pulled chicken if you would like.
Browned some chicken thighs in the cast iron.
In a separate pan combine two bricks of cream cheese, and a bottle of Frank's red hot buffalo sauce. I use about 3/4 of a bottle.
Melt and stir until all the cream cheese is incorporated.
Half or quarter baby reds and toss in bowl with salt and pepper.
Roast off in oven until cooked.
Add chicken thighs to the buffalo cream sauce.
Pile baby reds in bowl or plate, I add freshly grated cheddar, then smoother with buffalo "gravy" over top and dress with a few shots of Frank's and blue cheese dressing of your choice.
Dig in!
No smoking on this one. But you could use a smoked and pulled chicken if you would like.
Browned some chicken thighs in the cast iron.
In a separate pan combine two bricks of cream cheese, and a bottle of Frank's red hot buffalo sauce. I use about 3/4 of a bottle.
Melt and stir until all the cream cheese is incorporated.
Half or quarter baby reds and toss in bowl with salt and pepper.
Roast off in oven until cooked.
Add chicken thighs to the buffalo cream sauce.
Pile baby reds in bowl or plate, I add freshly grated cheddar, then smoother with buffalo "gravy" over top and dress with a few shots of Frank's and blue cheese dressing of your choice.
Dig in!
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